Heat Inactivation of Hepatitis A Virus in Shellfish Using Steam |
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Authors: | Jennifer Harlow Denise Oudit Ashton Hughes Kirsten Mattison |
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Affiliation: | (1) Bureau of Microbial Hazards, Health Canada, 251 Sir FG Banting Driveway, PL2204E, Ottawa, ON, K1A 0K9, Canada; |
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Abstract: | Shellfish are an important cause of foodborne viral illness. Consumer-friendly cooking recommendations for shellfish could improve food safety and decrease the risk for infection from contaminated products. Thermal inactivation parameters were established for hepatitis A virus (HAV) in mussels and validated with cooking experiments. Steaming for only 2–5 min was not sufficient to inactivate HAV in mussels in all layers of a steamer. Steaming mussels for 6 min was sufficient to inactivate HAV in all layers. These cooking guidelines produce shellfish with a reduced risk for foodborne virus transmission. |
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